8 Nutrient-Rich Salmon Porridge Recipes for Baby Weaning – Mytour

Combine salmon fillet with various vegetables to create delicious and nutritious salmon porridge for baby weaning. Discover 8 aromatic porridge recipes from Mytour to refresh your baby's daily menu.

1. Nutrition in Salmon Porridge

Salmon is rich in beneficial proteins for digestion and provides essential nutrients such as iron, calcium, vitamin A, vitamin B, vitamin D, selenium... These nutrients are crucial for metabolic processes, brain development, and overall health. 

Salmon porridge is easy to prepare. The tender fish makes it easier to eat and swallow than other types of meat. Moms, check out these 8 recipes to showcase your cooking skills for your little one to enjoy. 

Image: Collected

2. Pumpkin Salmon Porridge Recipe

Pumpkin salmon porridge is not only suitable for baby weaning but also excellent for adults or pregnant women. The dish has a delightful taste with the aroma of pumpkin, delicious, sweet, and not overwhelming. 

Prepare the Ingredients

• Brown rice: ½ cup
• Salmon fillet: 200g
• Pumpkin: 200g
• Cooking oil: 2 teaspoons
• Ginger: 2 slices
• Spring onion: 50g
• Vinegar: 1 teaspoon
• Seasonings to taste

Salmon Porridge Recipe for Baby

Step 1: Prepare the Salmon

To eliminate the fishy odor, mothers can prepare the fish using one of the following methods:

• Clean the fish with vinegar water, then pat dry with a cloth.
• Soak the fish in fresh milk for 3-5 minutes, then remove, rinse again with clean water, and pat dry with a cloth. 

Step 2: Prepare the Ingredients

• Clean and peel the pumpkin, wash it thoroughly, and slice it thinly. Steam the pumpkin until soft and then puree it.
• Soak brown rice in water for 1 hour to soften, then cook it into porridge. Using this method, the porridge will cook faster to a smooth consistency.
• Crush and finely chop the root of the spring onion. Chop the green part finely.

Step 3: Prepare Salmon Fillet

• Bring a pot of salted water to a boil, add the salmon fillet and cook for about 5 minutes. Once the fish is cooked, remove it to cool, strain and mince the fish meat. Reserve the cooking liquid to make the porridge.
• Sauté finely chopped spring onion roots until fragrant. Add the minced salmon and stir until the fish meat firms up. If your child is over 1 year old, you can season with a bit of spice.

Step 4: Cook Salmon and Pumpkin Porridge

• Put the washed brown rice into the pot with the salmon cooking liquid, add 500ml water and bring to a boil.
• Once boiling, reduce the heat, stir well. 
• Simmer until the rice is soft and sticky, then add the pureed pumpkin to the pot. Bring it to a boil again and turn off the heat.
• Serve the porridge in a bowl, place the salmon meat on top, and feed the baby while it's still warm.

Finished Product

Fragrant and tender salmon, sweet pumpkin blending harmoniously with the porridge will delight little ones. For babies under 1 year old, avoid adding seasoning. While cooking, remember to stir thoroughly to prevent the porridge from sticking to the bottom of the pot. 

Image: Collected

3. Green Pea Salmon Porridge Recipe

Green peas help prevent excessive sweating in summer and boost the immune system. The salmon and green pea porridge not only pleases the baby's taste buds but also effectively cools them down. 

Prepare the Ingredients

• Salmon: 200g
• Green peas: ⅔ cup
• Sticky rice: ⅓ cup
• Brown rice: ⅓ cup 
• Some dried shallots
• Seasonings: Seasoning powder, cooking oil

Cooking Method

Step 1: Prepare Ingredients for Porridge

• Soak peeled green peas in hot water to soften, discard any floating husks. If there are still husks on the green peas, mash and remove the husks after soaking.
• Soak brown rice and sticky rice in hot water for about 30 minutes to soften. 
• Put rice and green peas in a blender, blend into a smooth mixture.
• Clean the salmon, cut it into small pieces, and marinate with a little seasoning (if the baby is over 1 year old). Marinate the fish for about 15 minutes for the seasoning to penetrate evenly.

Step 2: Pan-Seared Salmon

• Heat a pan, add cooking oil, and heat it up. Then, pan-sear the salmon until golden brown on both sides.

Step 3: Cook the Porridge

• Prepare a pot of water, add rice and green peas for simmering until smooth. Stir well to evenly cook the porridge. 
• Once the porridge is cooked, add the salmon and let it boil for a while, then turn off the heat. 

Finished Product

Salmon and green pea porridge with fragrant green peas and tender salmon will make the little ones enjoy their meal even more. This porridge, with a perfect balance of softness and aroma, is ideal for babies in the weaning age.

4. Recipe for Salmon and Lotus Seed Porridge

Lotus seeds are cooling in nature, helping to cool the body, effectively preventing constipation in children. They also promote better sleep and alleviate teething pain.

Prepare the Ingredients

• Sockeye salmon fillet: 220g
• Mung beans: 10g
• Fresh lotus seeds: 10g
• Sticky rice: ⅓ cup
• Chicken bone broth
• Dried shallots: 2 bulbs
• Spring onion, cilantro, ginger
• Seasonings: Fish sauce, sesame oil, salt, sugar, bouillon

Cooking Instructions

Step 1: Prepare the Ingredients

• Clean the salmon and marinate it with 1 tablespoon of sesame oil, 1 tablespoon of fish sauce, ½ tablespoon of bouillon, 1 tablespoon of ginger, chopped shallots, lime leaves, and cilantro. Mix well and marinate for 15 minutes, then steam the fish until cooked. After steaming, remove the meat and place it in a bowl.
• Remove the core from the fresh lotus seeds, wash them, and drain.
• Rinse the sticky rice thoroughly and let it drain completely. Heat a pan and lightly toast the sticky rice.
• Soak mung beans in hot water until softened.
• Wash the lemongrass with water and briefly grill over an open flame.

Step 2: Cook the Congee

• Add soaked sticky rice to the pot and pour chicken bone broth. Simmer over low heat until the congee is smooth.
• Add mung beans and fresh lotus seeds to the congee. Remove the foam for a clearer broth.
• Wait for the congee to boil, add some chopped shallots and finely chopped lemongrass for a delightful aroma. Stir the congee evenly to prevent sticking.
• Once the congee is smooth, add purple onions, minced spring onions, and chopped lemongrass to the top. Vibrant colors make the dish appealing and encourage children to eat more.

Finished Dish

The salmon and lotus seed congee has the natural flavor of lotus seeds and the tender aroma of salmon, making it easier for children to enjoy. The visually appealing yellow congee enhances the overall taste experience for the little ones.

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5. Recipe for Salmon and Sweet Potato Congee

Salmon and sweet potato congee stands out with the sweet aroma of sweet potatoes. The protein in sweet potatoes is beneficial for the intestines and helps improve digestion. Therefore, this porridge is suitable for infants in the weaning age, stimulating them to eat well and effectively treating constipation.

Prepare the Ingredients

• Salmon: 50-100g
• Sweet potatoes: 3-4 pieces
• Cheese: ½ piece
• Brown rice: 100g
• Seasonings: Cooking oil, olive oil

Cooking Instructions

Step 1: Cook White Congee

• Rinse the rice and cook until it's soft and congee-like.
• To save time, you can cook a larger batch at once, let it cool, transfer to a container, and store it in the fridge.

Step 2: Remove the Fishy Odor from the Salmon

You can prepare the salmon to eliminate the fishy smell using one of the following methods:

• Method 1: Soak the salmon in lime juice for a few minutes. Then, rinse off the slime and let it drain.
• Method 2: Rub salt on the salmon and soak it in cold water with a bit of vinegar. Then, rinse off the slime and let it drain.

Step 3: Prepare Sweet Potatoes

Peel and clean the sweet potatoes, then cut them into small slices. Steam until tender. Mash the sweet potatoes until smooth and creamy.

Step 4: Process the Ingredients

• Heat a pan on the stove, add a bit of cooking oil, and place the salmon and chopped onions into the pan.
• Flip the mixture evenly until the salmon is fully cooked, then turn off the heat.

Step 5: Cook Porridge with Sweet Potatoes and Salmon

• Take an adequate amount of porridge into a small pot.
• Bring the porridge to a boil again and add sweet potatoes and salmon. Stir the mixture well.
• Before turning off the heat, add a little olive oil and cheese to the pot, stirring the mixture.

Finished Product

A dish of simmered porridge, smooth and velvety with the rich flavor of salmon and sweet potatoes. The porridge carries the enticing aroma of onions and boasts an eye-catching orange hue. Despite its simplicity, preparing porridge this way ensures that both adults and little ones will enjoy it. 

Image: Collected

6. Salmon and Sweet Potato Porridge Recipe

Salmon and sweet potato porridge has a refreshing, light flavor that makes it delicious and easy to digest for children. However, if not properly prepared, celery can have a strong odor that may deter children from eating. Therefore, follow the steps below for the best results. 

Prepare the Ingredients

• Celery: 10g
• Salmon: 3g
• Brown rice: ½ cup
• Shiitake mushrooms: 10g
• Onion: 5g
• Little vinegar
• Little sesame oil or olive oil

Cooking Instructions

Step 1: Prepare the Celery

• Clean the celery, remove the root, and keep the fresh part. If the celery is large, cut it in half. Rinse again with diluted saltwater, cut into small pieces (3cm).
• Boil a pot of water. Quickly blanch the celery to reduce bitterness, then drain. Stir-fry until cooked, then blend the celery into a smooth paste.

Step 2: Prepare Other Ingredients

• Clean the salmon with saltwater. Rinse with vinegar and ginger, then rinse again and drain completely. Cut the salmon into small, easy-to-chew pieces. Sear the salmon on both sides.
• Soak the mushrooms in saltwater, then clean and steam until cooked. Blend into a smooth paste.

Step 3: Cook the Congee

• Rinse the rice and cook the congee with a ratio of 1 rice : 5 water. Simmer until the congee is tender.
• Add the blended salmon, celery, and mushroom into the congee. Bring to a boil for a while to blend the ingredients.
• Add a little olive oil or sesame oil to taste, then turn off the heat.

Finished Dish

The salmon and celery congee is incredibly enticing and ready for the little ones to enjoy. The aroma of olive oil ensures that children will find it easy and delightful to eat. 

Photo: Collected

7. Recipe for Salmon and Watercress Congee

Watercress, with its sweet and cool flavor, is perfect for making congee for babies aged 7-8 months. 

Prepare the Ingredients

• Salmon: 20g
• Watercress: 30g
• White congee: 1 bowl
• Seasoning: Salt, a little bouillon powder

Recipe Instructions

Step 1: Prepare the Ingredients

• Clean the salmon. Then, briefly boil the salmon for 2-3 minutes. Remove the bones and skin from the salmon, then finely grind the meat. 
• Pluck the watercress leaves, crush or finely chop, or use a grinder. Strain to remove the fiber, retaining the liquid.

Step 2: Cook the Congee

• Cook the congee until it's soft and smooth, then add the salmon and stir well.
• Wait for the congee to boil again, then add the watercress. Cook for 1-2 minutes until the vegetables are tender. 

Finished Product

Salmon and watercress congee is exceptionally delicious and nutritious. This recipe is a great way to introduce fiber to those little ones who may not be fond of green vegetables. 

Image: Collected

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8. Recipe for Salmon and Seaweed Congee

Salmon and seaweed congee is rich in nutrients, especially omega-3 and iodine. Both of these elements are beneficial for the thyroid function in children. 

Prepare the Ingredients

• Salmon: 30g
• Brown rice: ⅓ cup
• Few pieces of dried seaweed 
• Onion
• Olive oil

Cooking Instructions

• Combine rice and water in a pot and cook until tender.
• Steam the salmon briefly, remove bones, and flake with onions.
• Soak seaweed in water, then steam briefly.
• Blend salmon and seaweed into a smooth paste. Add the mixture to the cooked rice porridge. 

Finished Dish

This porridge has a refreshing taste of seaweed and the tender aroma of salmon, ensuring that little ones will love it. If you're concerned about seaweed allergies, introduce it gradually to your baby's diet.

Image: Collected

9. Salmon Porridge with Dutch Peas Recipe

A visually appealing dish, Salmon Porridge with Dutch Peas offers a vibrant green hue and a fragrant, soft texture, aiding better digestion for little ones.

Prepare the Ingredients

• Salmon fillet: 30g
• Brown rice: 50g
• Dutch peas: 15g
• Unsweetened fresh milk: 100ml
• Dried shallots: 2 bulbs
• Garlic powder: ½ teaspoon
• Vegetable oil: 3 teaspoons
• Shrimp broth powder: 1 teaspoon
• Seasoning: Pinch of ground pepper, broth powder

Cooking Instructions

Step 1: Prepare Salmon

• Clean and soak salmon in fresh milk for about 10 minutes, then rinse with clean water and cut into bite-sized pieces.
• Marinate salmon with ⅓ teaspoon of ground pepper, ½ teaspoon of garlic powder, and ½ teaspoon of shrimp broth powder. Let it sit for about 15 minutes.
• Sauté the salmon on low heat for 2 minutes on each side until evenly cooked.

Step 2: Boil and Prepare Dutch Pea Pods

• Rinse the Dutch pea pods and boil for about 4 minutes, then remove and squeeze out the peas.
• Place the peas in a bowl and mash with a spoon.

Step 3: Cook the Porridge

• Simmer the porridge until it's tender.
• Add the mashed peas to the pot, stir well, and cook for an additional 3 minutes. Season to taste and turn off the heat when the porridge has a smooth consistency.

Finished Product

The salmon and Dutch pea pod porridge with sweet pea flavor and tender texture is easy to eat and swallow.

10. Tips for Preparing Salmon Porridge for Babies

• Fresh pumpkin should feel heavy and have smooth skin. Avoid choosing fruits with spots or a short stem, as these can easily spoil.
• To eliminate the fishy smell of salmon, simply rinse it with diluted saltwater, add a few slices of ginger, or soak it in fresh milk for 10-15 minutes.
• When buying salmon from the supermarket, choose fish with beautiful marbling, a bright white color, and even distribution. Avoid soft, dull-colored, or cloudy marbling in the flesh.
• Since asparagus is prone to spoilage, it's best to prepare it immediately after purchase. If needed, you can freeze asparagus, but don't keep it for more than 7 days.

With familiar ingredients and a simple cooking recipe, you can easily create nutritious and delicious salmon porridge for your baby's weaning. Remember to jot down these tips in your notebook to enrich your baby's daily menu.

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